Goshen News, Goshen, IN

August 5, 2013

Strawberry ice cream takes top prize in crank-off

THE GOSHEN NEWS
Goshen News

---- — GOSHEN — The title of best ice cream went to strawberry ice cream made by Jan and Paul Welsey of Elkhart during “The Great Homemade Ice Cream Crank-off” July 27 at the Elkhart County 4-H Fair.

The ice cream contest is sponsored by Elkhart County Dairy Directors.

Here are the winning recipes:

First PlaceJan and Paul Welsey, ElkhartStrawberry Ice Cream

2 lbs. fresh strawberries, hulled and chopped3 cups heavy cream1 1/2 cups sugar6 egg yolks6 Tbs. light corn syrup

In a blender or food processor, puree strawberries until smooth. Pour into a large bowl and set aside.

Heat 2 1/2 cups cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl whisk together the sugar, egg yolks, remaining ½ cup cream and corn syrup.

Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return mixture to the saucepan, and heat until mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain into the berry puree through a sieve, mix and refrigerate until chilled.

Fill an ice cream maker with the mixture and freeze according to manufacturer’s instructions.

Second PlaceArlene Julien, GoshenStrawberry Banana Ice Cream

2 1/2 cups strawberry jam1 cup pureed ripe bananas (about two medium)1 Tbs. fresh lemon juice3 eggs1 1/4 cups sugar3 cups milk3 cups whipping cream1 Tbs. vanilla extract¼ tsp. salt

Combine banana puree and lemon juice. In a large mixing bowl beat eggs until foamy, combine with milk and microwave until mixture reaches 160 degrees. Gradually add sugar, beat until thickened. Add cream, vanilla and salt. Blend in strawberries and banana. Chill. Churn /freeze, yields one gallon.

Third PlaceArden and Virginia Zimmerman, NappaneeMint Chip Ice Cream

1 3/4 cups milk¾ cup sugarPinch of salt3 eggs lightly beaten1 3/4 cups cream1 Tbs. corn starch1 tsp. vanilla extract¼ tsp. peppermint extract or to taste4 drops green food coloring½ cup miniature chocolate chips

In a saucepan combine sugar, salt and corn starch. Gradually add milk, stir until smooth. Cook mixture over medium heat until hot. Whisk a small amount of hot mixture into the eggs; return all to the saucepan, heat on low heat until mixture reaches at least 160 degrees (stir constantly).

Cool quickly by placing in a bowl of ice water refrigerate for several hours or overnight. Stir in cream, extracts and food coloring. Fill cylinder of ice cream freezer and freeze according to manufacturer’s directions. When almost frozen stir in chocolate chips, finish freezing.